Cherry Creme Brulee

1. 1

   In a saucepan, bring cream and cherry juice concentrate to a simmer.

2. 2

   In a heatproof bowl, beat together egg yolks and sugar for 1 minute.

3. 3

   Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.

4. 4

   Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.

5. 5

   Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

No nutritional information available.

No additional tips available.